Detection and recognition of taste threshold variations in predialysis and dialysis stages of chronic kidney disease

Abstract

Background: The most frequent pathological complication observed in patients with end-stage renal disease is an increase in dysgeusia. Among the reported taste problems are difficulties detecting salty flavors and difficulties understanding common foods through taste. According to earlier studies, the disease’s stages and the degree of taste alteration are correlated. Dysgeusia in chronic kidney disease (CKD) contributes to the poor adherence to the renal diet recommendations, which increases complications and death rates. Aims and Objectives: This study aims to assess basic taste thresholds of the CKD patients correlate with their predialysis and dialysis stages. Materials and Methods: The cross-sectional study is observationally done and made up of 120 participants between the ages of 30 and 85 years old, including 60 CKD patients in the predialysis stage and 60 CKD patients in the dialysis stage and were carried out in the nephrology department of SRM Medical College and Hospital. The modified Harris–Kalmus method was used for the taste sensitivity test, along with forced choice, up-down tracking, and the three drops method for sweet (Dextrose), sour (Citric acid), bitter (Quinine), and salty (Sodium chloride). Both the recognition threshold and detection threshold were investigated. Results: To compare the taste threshold levels for the predialysis and dialysis stages, an independent-samples t-test was used. In the dialysis group compared to the predialysis phases of CKD, there was a greater significant difference on taste recognition and detection (P < 0.01). Conclusion: The perception of taste varied significantly between the predialysis and dialysis stages of CKD. Through screening, it should be possible to identify taste perception dysfunction in CKD. In CKD, nutritional supplementation and measures to increase food intake should be based on that patients individual taste perception.